Every gal should learn to make two things: First, she should find out her honey's favorite childhood food that his momma used to make. And she should perfect that.

Secondly, she should know how to mix a perfect martini. Not exactly a food, but equally important. The important thing is good quality booze, which means a top-grade premium vodka or a beautifully handcrafted gin. My current favorite is Hendrick's. While it's expensive, it's simply amazing. A gal needs to have real martini glasses, of course. And whether she shakes, stirs, saunters or sashays is up to her.

What about dudes?

A man, on the other hand, should know how to make perfectly runny, sinfully soft and gorgeously fluffy scrambled eggs. For scrambled eggs, two methods work well. The recipe that Bill Granger uses at his Sydney-based Bill's is fantastic. You cook your eggs for a short time at a higher heat with only a few quick stirs. The other method is the French style, where you cook your eggs over very low heat, stirring constantly, sort of like making a risotto. I combine the two. I pour my eggs into a hot pan, let them rest for a few seconds so the area in contact with the pan is cooked, then lower the heat and stir like mad. I also insist on using French butter and beating my eggs with real cream.